New Orleans Creole Red Beans and Rice

Hey Yall, I made up a pot of red beans and rice for Martin Luther King Day here in south louisiana. This truely is one of my favorite dishes to cook, it is creole comfort food at it's finest. It is also quite easy to prepare. I used all local ingredients and I think that is what adds to the flavor and richness of the dish.

Here we have some Savoie's Smoked Andouille Sausage and their Pickled Pork. Creole Red Beans and Rice would not be the same without the andouille and pickled meat. I am so fortunate to live here and to be able to use all the local favorites in the dishes I prepare. With the World Wide Web, you will be able to order these ingredients as well.

Camellia brand red kidney beans are also a local favorite. Be sure to check them out!!!

Here is my latest upload on YouTube!!! If you like it please subscribe and rate the darn thing!!!!

The Recipe:

• 1 lb Camelia red kidney beans
• 1/2 lb pickled meat
• 1 lb andouille smoked sausage
• 2 tbs. olive oil
• 1 large onion, diced
• 1 bell pepper, diced
• 3 cloves of garlic, chopped fine
• 1 jalapeno pepper, chopped fine
• 3 green onions, chopped for garnish
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 tsp creole seasoning
• 2 bay leaves
• 1 tsp hot sauce

In a large pot heat 2 tbs of olive oil, once thoroughly heated add the pickled meat and begin to sear and brown. Once the pickled beat has browned, add all the vegetables and cook them until they have completely softened, about 7 minutes or so. At this point add the andouille and cook until it has rendered and become slightly browned. Now add 4 cups of water and 1 lb of red kidney beans and bring to a simmer. Add the bay leaves and remaining seasonings. Let simmer for about 3 hours stirring occasionally. Periodically add water as the beans cook down. Once cooked, serve over white rice and garnish with green onion tops. Enjoy!!!!!